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Oral chronic sulforaphane effects on heavy resistance exercise.

PMID: 

Food Funct. 2018 Oct 17 ;9(10):5323-5335. PMID: 30256365

Abstract Title: 

Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation – a pilot study.

Abstract: 

Lacto-fermented sauerkraut contains a natural variety of lactic acid bacteria (LAB) and has not previously been studied in the treatment of irritable bowel syndrome (IBS) patients. The present study investigated the effect of a daily lacto-fermented sauerkraut supplement in relation to IBS patients' gastrointestinal symptoms and gut microbiota composition. A randomized double-blinded intervention was conducted with 34 Norwegian IBS patients. The patients were consuming either pasteurized sauerkraut (PS; n = 15) or unpasteurized sauerkraut (UPS; n = 19) as a supplement to their daily diet for 6 weeks. The differences in change of symptoms were assessed using the questionnaire IBS-Symptom Severity Score (IBS-SSS) measured at the baseline, and at weeks 2, 4, 6 and 8 (follow-up). The gut microbiota composition was analysed using 16S rRNA gene amplicon sequencing of faecal samples from the baseline and week 6. The mean change in IBS-SSS was -38.57±17.08 PS vs. -56.99±16.92 UPS and was significantly improved in both groups (P

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